Hi, I’m Anthony Juliano, the owner of Rudy's Personal Chef Services a resident of Chesapeake. I have been cooking since I could stand, I love cooking and creating new flavors. I graduated from SUNY Cobleskill (35 minutes southeast of Albany, NY) where I managed several banquets, participated in event planning, and took many other classes which helped me enhance my managerial skills and hone my hands-on skills. I learned a lot with hands on experience in SUNY Cobleskill's restaurant American Heritage and worked at Classe Catering in Albany during the summer before my last semester as an event chef, and was introduced to gourmet catering.
I moved to Virginia and I worked at the Blue Talon Bistro, a French-American Bistro in Williamsburg. I had the honor of working for Chef David Everett who is one of the best chef’s I have ever worked for. While working there I was exposed to foods that I have never prepared before and have seen how hard work pays off. I began furthering my education at Strayer University, where I received an M.B.A. in applied in Hospitality Management in April 2014. I worked at FireBrew when it began as a Sous Chef, where I had a supervisory role there and I was promoted to be the Executive Chef in 2012. I was responsible for all kitchen functions including creating the specials, this is where I thoroughly enjoyed the job.
I understand the importance of eating healthier and being aware of food allergies. I am Allergic to Gluten so I know what all goes into cooking for people with food allergies. Being Italian and staying GF over the years has been difficult, and for years the only substitution for pasta was polenta (smooth Italian grits). However now the awareness of food allergies has created a plethora of options. After college I weighed over 320 pounds, and need to make a change. So as a chef I focused on making healthier meals that are not lacking flavor; by using less and better oils, using organic and non-GMO foods, using low calories and low fat food items, and cooking with healthier cooking equipment.
I love creating new dishes and making great classics as well. I am allergic to gluten so I also have many gluten free recipes. Both pictures on the home page are gluten free recipes, yep, even including the pizza! I bring my own pots, pans, knives and other cooking utensils and do all the cooking at the clients home.